1. For the fried onions: Heat the vegetable oil in a Dutch oven over medium-high heat until it reached 350 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fat thermometer onto the side of the pan before turning on the heat.) Meanwhile, mix the flour, salt, and pepper together in a large bowl. Add the onion to the flour mixture and toss thoroughly to coat. Transfer the floured onion to a large strainer (or colander) set over another bowl (or the sink) and shake vigorously to remove the excess flour. Add the onion to the oil and fry until golden brown, 2 to 2½ minutes, adjusting the heat as necessary to maintain the cooking temperature. Remove the onion from the oil using a spider or slotted spoon, tapping the handle several times on the rim of the pot to drain any excess oil, then transfer to a large plate lined with several layers of paper towels. Set aside.

2. For the rice: Heat the vegetable oil in a small saucepan over medium heat until shimmering. Add the rice and cook, stirring constantly, until transparent, 2 to 3 minutes. Add 1½ cups water and the salt. Bring to a boil, swirling the pan to blend the ingredients. Reduce the heat to low, cover tightly, and cook until the liquid is absorbed, about 15 minutes. Remove from the heat and cover the pan with a clean dish towel and then the lid. Let the rice stand, covered, to finish cooking, about 15 minutes longer. Fluff with a fork and set aside.

3. For the sauce: Mix the cornstarch and 1 teaspoon water together in a small bowl and set aside. Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Stir in the shiitakes, cover, and reduce the heat to low. Cook until the mushrooms release their moisture and begin to brown, about 5 minutes. Stir in the cream, soy sauce, and oyster sauce, increase the heat to medium-high, and bring to a boil. Whisk in the cornstarch mixture and return to a boil, whisking constantly. Cook, whisking constantly, until the sauce is slightly thickened, about 30 seconds. Remove the sauce from the heat and season with salt and pepper to taste. Transfer the sauce to a liquid measuring cup, cover tightly with plastic wrap, and set aside.

4. For the eggs: Crack the eggs into a medium bowl and add the milk, salt and pepper. Beat with a fork until the streaks are gone and the color is pure yellow; stop beating while the bubbles are still large. Melt the butter in a 12-inch nonstick skillet over high heat until foaming, swirling it around and up the sides of the pan. Before the form completely subsides, pour in the beaten eggs. Using a heatproof spatula, push the eggs from one side of the pan to the other, slowly but deliberately lifting and folding the eggs as they form curds, until the eggs are nicely clumped into a single mound but remain shiny and set, about 2 minutes. Transfer to a medium bowl and cover to keep warm.

5.For thepork chops: Wipe the nonstick skillet clean with a wad of paper towels. Add the vegetable oil and heat over high heat until smoking. Season the pork chops generously with salt and pepper. Lay the pork chops in a single layer in the skillet and cook until golden brown, 2 to 3 minutes. Turn and cook on the second side until lightly brown and cooked through, 1 to 2 minutes longer.

6. To serve: Divide the rice among 4 individual plates. Lay a pork chop on top of the rice and top with equal portions of scrambled eggs. Pour about 3 tablespoons of the sauce over the egg and pork on each plate, and sprinkle with the fried onions. Serve immediately.